Crispy, golden chicken coated in a delicious coconut breadcrumb crust, this coconut chicken is perfect for a satisfying meal. I love how the combination of shredded coconut and panko breadcrumbs creates an irresistible crunch, and the flavors meld together so wonderfully. Whether paired with a sweet chili sauce or a tangy dipping sauce, this dish is sure to be a hit.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 boneless, skinless chicken breasts
1 cup unsweetened shredded coconut
1/2 cup panko breadcrumbs
1/4 cup flour
1/2 teaspoon garlic powder
2 large eggs
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon paprika
2 tablespoons olive oil (for frying)
Directions
Preheat the oven to 400°F (200°C).
In a shallow bowl, combine the shredded coconut, panko breadcrumbs, garlic powder, onion powder, paprika, salt, and black pepper.
In another shallow bowl, place the flour. Then In a separate bowl, whisk the eggs.
Dredge each chicken breast in the flour, dip it into the egg, and then coat it in the coconut mixture. Press gently to ensure the coating sticks well.
Heat olive oil in a large skillet over medium-high heat. Once hot, cook the chicken for 3-4 minutes per side until golden brown and crispy.
Transfer the chicken to a baking sheet and finish baking in the oven for 10-15 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
Serve hot with your favorite dipping sauce, such as sweet chili sauce or a tangy dipping sauce.
Servings and timing
Servings: 4 servings
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Variations
Add spices: If I’m in the mood for a little heat, I sometimes add a pinch of cayenne pepper or chili flakes to the coconut mixture for an extra kick.
Use coconut flour: For a gluten-free option, I replace the flour with coconut flour and make sure to use gluten-free panko breadcrumbs.
Chicken tenders: If I’m short on time, I use chicken tenders instead of breasts for a quicker cooking time.
Storage/Reheating
Storage: If I have leftovers, I store the chicken in an airtight container in the refrigerator for up to 3 days.
Reheating: To reheat, I place the chicken on a baking sheet and warm it in a 375°F (190°C) oven for 10-15 minutes. For extra crispiness, I finish it under the broiler for a minute or two.
FAQs
How can I make the coconut chicken spicier?
I sometimes add cayenne pepper or chili flakes to the coconut breadcrumb mixture for a spicy kick.
Can I bake the chicken instead of frying it?
Yes, for a lighter version, I often bake the chicken at 400°F (200°C) for about 20-25 minutes. Just be sure to spray it with a little cooking oil to help with the crispiness.
Can I use frozen chicken breasts?
If I use frozen chicken breasts, I make sure to thaw them completely in the fridge before cooking. This helps ensure even cooking.
Can I use sweetened coconut for this recipe?
I prefer using unsweetened shredded coconut for a more savory flavor, but if I don’t mind the extra sweetness, I can use sweetened coconut as well.
What dipping sauces go well with coconut chicken?
I love pairing coconut chicken with sweet chili sauce, tangy barbecue sauce, or even a simple honey mustard. It’s all about the balance of flavors!
Conclusion
Coconut chicken is one of those recipes that’s both simple and impressive. The crunchy, golden crust adds texture and flavor, while the juicy chicken inside makes each bite satisfying. Whether I’m enjoying it with a dipping sauce or serving it alongside a fresh salad, it’s always a crowd-pleaser. This dish has definitely become a regular in my meal rotation!
Recipe:
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Coconut Chicken
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Crispy, golden chicken coated in a delicious coconut breadcrumb crust, perfect for a satisfying meal with a tropical twist.
Ingredients
4 boneless, skinless chicken breasts
1 cup unsweetened shredded coconut
1/2 cup panko breadcrumbs
1/4 cup flour
2 large eggs
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon paprika
2 tablespoons olive oil (for frying)
Instructions
- Preheat the oven to 400°F (200°C).
- In a shallow bowl, combine the shredded coconut, panko breadcrumbs, garlic powder, onion powder, paprika, salt, and black pepper.
- In another shallow bowl, place the flour. In a separate bowl, whisk the eggs.
- Dredge each chicken breast in the flour, dip it into the egg, and then coat it in the coconut mixture. Press gently to ensure the coating sticks well.
- Heat olive oil in a large skillet over medium-high heat. Once hot, cook the chicken for 3-4 minutes per side until golden brown and crispy.
- Transfer the chicken to a baking sheet and finish baking in the oven for 10-15 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
- Serve hot with your favorite dipping sauce, such as sweet chili sauce or a tangy dipping sauce.
Notes
For a gluten-free option, use coconut flour instead of regular flour and gluten-free panko breadcrumbs.
If you prefer spicier chicken, add cayenne pepper or chili flakes to the coconut breadcrumb mixture.
For quicker cooking, use chicken tenders instead of chicken breasts.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm the chicken in a 375°F (190°C) oven for 10-15 minutes, finishing under the broiler for extra crispiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying and Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 chicken breast
- Calories: 400
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 120mg
